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These cheesy buttermilk biscuits are the perfect addition to any meal. Light, fluffy, and bursting with cheesy goodness, they’re a savory treat that’s impossible to resist. Whether you’re serving them alongside dinner, dipping them in soup, or enjoying them with breakfast, these biscuits deliver a satisfying bite every time. The buttery garlic topping adds an extra layer of flavor, making them a favorite for both kids and adults.
I first tried a cheesy buttermilk biscuit in Missouri at a local restaurant, and my mouth was watering again just thinking about that first bite. I was taken aback by the incredible flavor and committed right then to go home and recreate the recipe. These biscuits can be compared to Red Lobster or Paula Dean’s cheesy biscuits. This easy biscuit recipe yields some delicious biscuits!
The Chemistry of Cheesy Buttermilk Biscuits
The secret to the perfect homemade buttermilk biscuits lies in the balance of cold ingredients, gentle mixing, and a hot oven. Cold butter is essential for creating flaky layers. As the butter melts in the oven, it releases steam, lifing the dough and creating those signature fluffy layers. Buttermilk, with its slight acidity, reacts with the baking powder to provide an extra rise while keeping the texture tender.
The addition of shredded cheddar cheese not only adds flavor but also contributes to a moist, tender crumb. Using a light hand when mixing and shaping the dough prevents overworking the gluten in the flour, which can result in tough biscuits. The final tough- a garlic butter topping- seals in the flavor and gives the biscuits an irresistible golden finish.
What is in cheesy buttermilk biscuits?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Garlic Powder
Adds a subtle, savory flavor to the dough and the topping. Complements the savory flavor of the biscuits.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Pepper
Balances the flavors and enhances the cheesy taste.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Shredded Cheese
Provides a sharp, tangy flavor and a gooey texture.
Buttermilk
Adds moisture and helps to tenderize the gluten, creating a soft crumb and tangy flavor. It also helps rise the pH level of your batter, increasing the rise from the baking powder.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
How do you make cheesy buttermilk biscuits?
Prepare the Dough
- Prepare the oven and dry ingredients. Preheat the oven to 375 degrees. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon pepper. Mix until well combined.
- Cut in the butter. Add 8 tablespoons of cold, cubed butter to the flour mixture. Cut the butter into the dry ingredients using a pastry cutter, pastry blender, food processor, or two forks until the mixture resembles coarse crumbs. You can also use a box grater to grate frozen butter for easier incorporation.
- Incorporate the cheese. Stir in 1 cup of shredded sharp cheddar cheese, ensuring it’s evenly distributed throughout the flour mixture.
- Add buttermilk. Pour 3/4 cup of cold buttermilk into the bowl. Gently stir with a wooden spoon until the dough just comes together. Be careful not to over-mix, as this can make the biscuits tough, this is a shaggy dough.
- Scoop and arrange. Scoop 1/3 cup portions of biscuit dough and place them in a greased 9×13-inch baking dish or a parchment paper lined baking sheet. I use a measuring cup to scoop and drop the dough; no biscuit cutter is needed. Leave a little space between each biscuit for even baking.
Bake
- Bake at 375 degrees for 15 minutes. Increase the oven temperature to 425 degrees and bake for an additional 5 minutes to achieve a golden brown finish. Remove from the oven and let cool slightly.
- Prepare the garlic butter topping. In a small microwave-safe bowl, melt 1/4 cup butter in the microwave for 30 seconds. Stir in 1/4 teaspoon garlic powder.
- Brush and serve. Using a pastry brush, generously coat the tops of the warm baked biscuits with the garlic butter. Serve immediately and enjoy the cheesy, flakey goodness.
Tips for Success
- Keep Ingredients Cold: Cold butter and buttermilk are key to achieving flaky layers.
- Don’t Overwork the Dough: Mix gently to avoid developing too much gluten.
- Use Fresh Cheese: Freshly shredded cheddar melts more smoothly than pre-shredded varieties.
- Customize the Flavor: Add chopped fresh parsley, green onions, or a pinch of onion powder for extra flavor.
Storage Tips
Room Temperature: Store these cheddar drop biscuits in an airtight container for up to 2 days.
Refrigeration: Refrigerate for up to 5 days in an airtight container.
Freezing: Wrap each biscuit individually in plastic wrap and store it in a freezer-safe bag for up to 3 months. Reheat in a 350-degree oven for 10-15 minutes or until warmed through.
Serving Suggestions
Serve these flakey biscuits with sausage gravy for a comforting breakfast. Pair with soups or stews for a hearty side. Use as the base for sliders or mini sandwiches.
Recommended Products
Why make cheesy buttermilk biscuits?
- Flakey and Buttery Layers: The cold butter and buttermilk create tender, flaky layers that melt in your mouth.
- Loaded with Cheese: Packed with sharp cheddar, these homemade cheddar biscuits are a cheesy delight in every bite.
- Quick and Easy: Ready in just 35 minutes, these homemade biscuits are perfect for busy weeknights or last-minute cravings.
- Versatile: Enjoy them as a side, snack, or even the base for a breakfast sandwich. Add fresh herbs or spices for extra flavor.
These cheesy, easy buttermilk biscuits are everything you could want in a biscuit- light, fluffy, buttery, and loaded with cheesy flavor. Whether you’re baking them for a special occasion or just because they’re guaranteed to impress. Customize them to your liking, pair them with your favorite meals, and enjoy the irresistible combination of cheddar and garlic in every bite. Happy baking!
FAQs
How do I prevent biscuits from spreading too much while baking?
Make sure the butter is very cold before cutting it into the dry ingredients. You can even freeze the butter and grate it using a box grater for better distribution.
Can I use pre-shredded cheese instead of freshly shredded cheddar?
Yes, but freshly shredded cheese melts better and incorporates more smoothly into the dough. Pre-shredded cheese may have additives that can affect texture.
Can I make these biscuits without buttermilk?
Substitute buttermilk with 3/4 cup whole milk mixed with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
How do I reheat leftover biscuits?
Wrap the biscuits in foil and heat in a 350-degree oven for 10 minutes. You can also microwave them for 20-30 seconds, though they may lose some crispness.
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Cheesy Buttermilk Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp pepper
- 8 tbsp unsalted butter
- 1 cup shredded cheddar cheese
- 3/4 cup buttermilk
Topping
- 1/4 cup melted butter
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 375 degrees
- In a medium-sized mixing bowl, add the dry ingredients: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 tsp garlic powder, 1/2 tsp fine sea salt and 1/4 tsp pepper. Mix until combined.
- Cut eight tablespoons of cold butter into the dry ingredients with a pastry cutter.
- Add 1 cup of shredded cheddar cheese. Stir until combined.
- Pour in 3/4 cup buttermilk and stir until fully combined.
- Scoop 1/3 cup rounds of biscuit dough into a 9×13 greased baking dish.
- Place in the preheated oven for 15 minutes. After 15 minutes, turn the heat up to 425 and leave the biscuits in the oven for 5 more minutes. After they have baked for 20 minutes, remove them from the oven.
- In a small microwave safe bowl add 1/4 cup of butter and microwave for 30 second to melt. Stir in 1/4 tsp of garlic powder.
- Brush the melted butter mix with a pastry brush on top of the warm biscuits. Enjoy!
Nutrition
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